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Carnivore

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Everything posted by Carnivore

  1. Jalisco plated small car low mileage with local and provable service records.
  2. Over the past couple of years there have been various reviews on this restaurant and there appears to have been a continual decline from being: "The very best" to "So/So" to "Never Again". We've heard that the restaurant has new owners. Any updates on the restaurant and their Molcajetes, and service, would be most appreciated. For years, this dish has been one of our most favourite Mexican dishes but, at present from San Juan Cosala eastward to Chapala there is, to our knowledge, not a single restaurant that serves a respectable Molcajete. We recently tried the restaurant at the foot of Morelos on the east side of the street facing the water in Ajijic (Opposite Ajijic Tango) and, sadly their Molcajete was a very poor representation that lacked ingredients and above all, authentic flavour.
  3. The quaint man with the colourful hat is Peter Morse Moir who died on January 8th., 2013. Known as one of Lakeside's most colourful characters his passing at the age of 67 was a very sad occurrence. Peter was born on September 7, 1945, in Middleton, Nova Scotia. He had a long and successful career as a criminal lawyer and retired to Mexico about 12 years before his death. A victim of Alzheimer's disease, and often known as "Pedro Loco," he was well known in Ajijic for his flamboyant and unconventional mode of dress and a favourite companion, his donkey. His image showed up in advertisements and billboards publicizing businesses in the area. He was a familiar part of many local parades and festivities. He made friends wherever he went. Moir was pre-deceased by his twin sister, Elizabeth Susan, and survived by his son, Kyle James Moir, grandchildren Olivia, William and Colt, his sister Janet and brother Jim. He was married twice, both times to a woman named Patricia. Many of us remember Peter because he was special and, just perhaps....... because of his success in having developed such a unique way of dealing with Alzheimer's!
  4. In the opening post I should have said that in the case of myself and the other three people who ordered ribs.......one person never did receive his ribs and, that was an hour after we arrived. He didn't reorder anything. The three of us who ordered and received ribs could not eat them. I sent my ribs back twice as they were cold and when they came the 3rd time it was apparent that they were not the same ribs as this time they were partially frozen. Yes, the waiter asked if we wanted to order something else and as by then anyone who did eat their food was finished we declined! We did not say that we wouldn't pay for our food. We asked for our bill and when it came the food that had not been satisfactory was not on our bill. The older woman who originally opened the restaurant, I believe was from Alaska. I'm under the impression that the restaurant, which is large, proved, as a result of the restaurant's initial success, to be too much for her. Apparently she gave the restaurant to her son, who, from the outset, didn't appear to have any appropriate skills. He had though, very fortunately, married a young and successful Mexican business woman who still runs a very well known San Antonio Tlayacapan gym. Her business acumen and management skills have, until not all that long ago, provided the the only real level of management at Adelitas. She is personable, well liked locally, respected by the staff but, sadly, for whatever combination of reasons, is no longer as present as in the past. She's missed, the restaurant, staff and clientele are all neglected as a result. Her husband, the original owner's son is most known, if he's known at all, for sitting at the bar and ignoring everything that's going on around him. The situation will not change, in fact it will only decline further, unless a skilled restaurant manager takes control and is financially rewarded at a level that's tied to the restaurant's improved "bottom line". And it would be best if the manager, from the outset of his or her tenure, takes advice and receives as much counsel as possible from the woman who has tried hard to provide the only real management until recently.
  5. Emma's has been in the same location for at least 7 years. Anyone who doesn't know about it has been living under a rock. Response: Once a goof, always a goof and dumb as a rock!
  6. The word "Update" is likely somewhat inappropriate but somehow "Downdate" doesn't seem to work. Wednesday night was a perfect example of how a restaurant cannot function without the presence of management. When the food coming out of kitchen is totally unacceptable the waiter may well agree with the unhappy patron(s) but.......it's very likely that upon the return of the food by the waiter, the kitchen staff are likely NOT going to pay attention to a waiter. We had eleven people who's evening was RUINED! For some of us........there's likely zero chance of having it happen again. Hopefully, the following morning, if the owners were finally present, they would realize just how much food wasn't paid for the night before. Perhaps, if they even knew what they were looking at, they'd inquire and, perhaps someone might "fess up".
  7. LOOKING FOR ORIENTAL CARPET IN GOOD SHAPE IDEALLY MEASURING 4' x 5' or 5' x 6' Colours (Burgundies, beige or similar)
  8. We've heard a few people say that this restaurant is now totally different and Juan (a very popular waiter, formerly of Casa Del Sol & Gossips) is the owner/operator. Does anyone have any comments/reviews about the restaurant and, what is the name of the restaurant. Sincere thanks.
  9. https://www.isabeleats.com/authentic-birria/ https://www.masterclass.com/articles/how-to-make-homemade-birria
  10. The traditional Birria recipe in Jalisco calls for goat meat. Mutton frequently became an acceptable substitute but now, often beef is used which, sadly, lacks authentic flavour. A few years ago the only true Birria available in the Lakeside communities was in Jocotepec, in several small eateries just opposite the central square. Any updates on current locations serving authentic Birria would be greatly appreciated.
  11. Recently, the Guadalajara Reporter ran an article indicating that officials from Chapala would be visiting Ajijic so that citizens would have an opportunity to express their concerns about events in and around Ajijic. In the article it also provided a WhatsApp number that people could use as an alternative. The number was not in service! We provided a letter and it was delivered to the office at the north west corner of Colon & Hidalgo where it was indicated that the Chapala officials would be available. Our letter provided information concerning a blue Chevy van with Jalisco plates HZS 3743 that has been parked on Constitucion just east of the intersection with Aldama. The van has been parked in the same spot for five months. People occupy the car every night and the car has never been moved. The tires are flat and the van appears to simply be a "junker". People are seen leaving the van at night with buckets that, obviously contain their waste. Nothing has changed since the delivery of our letter of concern. Now a second vehicle, a multicoloured Honda with Jalisco plates JCM 7153 has been parked immediately in front of the van and, a large dog (that arrived with the Honda) is tied 24 hours a day to the palm tree that's right behind the van. The dog occupies, mostly, the sidewalk forcing people to walk around both the dog and the vehicles. The dog does not appear to have either food or water and the rope holding him is so tightly wrapped around the tree that it cannot move. We called City Hall in Chapala today in an attempt to speak to someone, were switched to several different extensions and then.......disconnected. Any suggestions as to how best deal with this would be most appreciated. The police drive by the mess many times each day. We've also spoken to the transit police directly in Ajijic and they've promised action but, again, nothing has been done!
  12. This new restaurant, owned by the same family that has very successfully owned and operated MARIOS in San Antonio Tlayacapan very recently opened and is located just to the west of Colon on Hildalgo in the property previously known, for many years, as "Hotel Mis Amores". The property, including the hotel, has been beautifully renovated. Any reviews of the restaurant would be most welcome
  13. We recently had to terminate our lengthy relationship with our service people. Their service and reliability simply deteriorated. Any recommendations would be most appreciated. We have heard that a man by the name of Omar Torres provides knowledgeable and excellent service but unfortunately we were not given any contact information. Any recommendations would be most appreciated. Sincere thanks.
  14. THIS THREAD IS NOW A PERFECT EXAMPLE OF A "HIGHJACKING" where the original post was aimed at a recent CARJACKING! If you can't respond sensibly, why bother?
  15. AS REPORTED IN THIS WEEKS GDL REPORTER, THE LANDRY'S (SNOWBIRDS WITH A HOME IN SAN ANTONIO TLAYACAPAN) WERE RETURNING HOME TO CANADA WHEN THEY EXPERIENCED WHAT MUST HAVE BEEN A TERRIFYING EXPERIENCE. IT IS NOTED THAT THEY WERE ABOUT 3 HOURS OUT OF AJIJIC WHEN THE INCIDENT OCCURED. SAN JUAN DE LOS LAGOS IS MENTIONED IN THE ARTICLE AS BEING THE LOCATION WHERE THE LANDRY'S SUBSEQUENTLY FILED THEIR POLICE REPORT. IS ANYONE AWARE OF WHERE EXACTLY THEY WERE AMBUSHED? WERE THEY STILL ON 80D PRIOR TO SAN JUAN DE LOS LAGOS OR HAD THEY TURNED NORTH ON 80D TOWARDS ZACATECAS? ANY PRECISE INFORMATION WOULD BE VERY USEFUL. THANK YOU.
  16. We live in Ajijic. It's been a few years since we've been in Tequila. In the past we've taken visitors to Herradura Distillery in Amatitán and it now appears that the only tours available are on Saturdays, by train, from Guadalajara. On line we've looked to see what's available in the town of Tequila itself and, nowhere did we find distilleries where we could buy tickets either in advance or onsite for just a tour of a single distillery. Our friends who we're expecting have mentioned how much they would like to see the tequila production process. They are here for very few days and we simply don't want to spend a whole day (or even the best part of a day) in a large tour group. We're prepared to drive any reasonable distance as we would like our guests to see more of the countryside as we already have much planned for Lakeside and Guadalajara. Any suggestion or recommendations as it relates to our hope to tour an authentic tequila distillery would be greatly appreciated. Thanks in advance.
  17. Are there locations where Flu shots are available at Lakeside? If so, origin of the vaccine? Cost? Is an appointment necessary? Thanks for any advice.
  18. Would welcome any reports on this new restaurant.......Good, bad or indifferent. Thanks in advance.
  19. Ian, I only have one liver. Appears to be happy where it is, so, no culinary menu contribution. Your suggestion sounds great and, I wouldn't write a review because you wouldn't want the cascade of interlopers who'd line up begging for even the smallest of kitchen leftovers from Ajijic's hidden Masterchef. Besides, Jennifer would never forgive me!
  20. Ericanuck - I'll try again (this will be the 3rd time) and I'll add: The food is well presented basic Italian fare, good quality, good value and, the restaurant is meticulously clean. You won't encounter the unpleasantness of the original despicable owner. We observed him filling wine bottles, with local cheap jug crap! We never returned nor did many others we knew. They would be wise to change the name. The prior owner was dictatorial and rude. The current owner over the last two years works hard and has reinvented the Restaurant. We have visited and have no complaints.
  21. You're likely speaking of the same Gabi who's still there, skillfully in her role as key Floor Manager at Tango's new location. Gabi held the same position at the old location and, in our long standing opinion she's an incredible asset. Over the years we've come to know many of the staff and have come to know that Ricardo, David and Wendy are highly thought of by their staff and, as a result, they have a talented cohesive team of well trained, long term employees to credit for their ongoing success.
  22. Despite the dismal response to the opening post, we visited FOGON PRIME the other evening as friends had made a reservation for 10 and felt that it would be a shame to cancel at such short notice. Familiar location, we remember it well from our very first visit to what was then the renowned AJIJIC GRILL, 23 year ago. When the GRILL closed a few years later we were very disappointed but the owner/Chef simply told us that she could no longer carry on. Despite successfully increasing her volume each year her "greedy" landlords kept clawing back her increased income and she simply saw little chance of the situation ever changing. Fortunately AJIJIC TANGO became, quickly, the number one restaurant, at least for us and hundred of others, at Lakeside. In the years since, AJIJIC TANGO on Morelos, rarely disappointed and, effectively maintained a well deserved reputation. A reputation for great food, great service, impeccable cleanliness, and simply great value, in a tough business, consistently! FOGON PRIME...Buyer beware. Six of our group sent their steaks back! Why? They were not grilled. They looked like they were boiled as they were overcooked and grey. They had a chemical taste and smell. All declined the offer of replacements! The restaurant had only two other people present. There were no servers, only the owner. Six of our ten had nothing to eat yet all were presented with checks for all that had been ordered and all were paid in full! The only good thing about the experience was not having to feel sorry or embarrassed for the server! This restaurant review is intended to have a single purpose. The purpose, a forewarning to others so they don't waste an evening and don't waste their money. This review is not intended to upset someone's philosophical grannie. It's more of a plea to others asking that they not be afraid to give an honest report of their good or bad restaurant experiences.......if they feel the urge to do so!
  23. When you have something to honestly say, silence is a lie!
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